Friday, January 12, 2018

Low Carb Chicken Salad Recipe!

Growing up, my Nana made the best macaroni salad ever...
well almost!
She would put these little pink baby shrimp in the salad.
I loved everything about it except those shrimp.
I remember picking those out and leaving them for my nana to eat!

Over the years, my mom adapted the recipe
by leaving out those shrimp and adding less celery
because she doesn't like the celery!
Maybe I just "outed" my mom by sharing this!

So for years Macaroni salad has been 
a summer favorite and is made at most family gatherings.

But my body doesn't like pasta! It kind of makes me sad,
but it is just the truth of the matter. 
The last few months I've been doing Keto,
the ketogenic diet or also known as ketosis. 
When I am in ketosis, my body feels good.
When I add in carbs, my joints get achy, my stomach hurts, 
my muscles hurt, and I feel all around sluggish!

I hoped after I lost exactly half my body weight...
Yes I was 286 lbs,
lost 143 lbs, 
which means I weigh 143 lbs!! 
...I digress, anyways, I hoped that I would be able to 
add back in things like wheat bread and pasta,
and sugars!
I choose not to add those things back in, because I 
feel horrible when I eat them. Feeling good is way more important to me
than eating carbs! 

So basically I wanted to make 
Nana's macaroni salad
in a keto chicken salad form!

And wow is it a keeper! 
My husband and kids kept coming to steal bites while I was making dinner!

First let me tell you the secret to basically ALL my recipes
that contain chicken.  
I cook frozen chicken breasts in my pressure cooker 
(heck yeah, I totally use frozen, I HATE touching raw chicken more than anything!)
You've heard everyone talking about the instant pot!
My parents gave all of us kids one for Christmas one year.
But my dad is all about "go big or go home!"
So he got us this awesome giant one...
in case we decide to do some canning! 
I haven't yet...but plan to!
But I have way too many keto recipes in my head
that I want to get onto the canning will have to wait!

Back to the chicken...I put my 6 frozen chicken breasts
in my pressure cooker with 1 Tbsp of chicken bouillon and 1 cup water.
Seal it up and I have shreddable chicken in one hour!
I even try and put 2 nights of shredded chicken recipes in a row,
then I double the chicken in the pressure cooker,
and still in 1 hour, I have enough shreddable chicken for 2 dinners!!
This is the one I have and LOVE!!!! Like I said go big...10 qts!
I even steam eggs in here and get the easiest to peel eggs ever!!

Lots of friends love the instant pot though! They have a 6 or 8 qt.

***these contain affiliate links***

Ok already!!! Let's get on to this recipe because that is why you here, right?!?

The Best Keto Chicken Salad Ever!!
4g Carbs | 24 g Protein | 64g Fats
Makes six 1 cup servings
1 1/2  lbs cooked shredded or diced chicken 
(read above how I make cooking chicken so easy)
2 cups chopped celery
1/4 cup chopped green onion (about 1 bunch)
2 cups mayo
2 oz cashews, chopped (how fine depending on 
your preference. I fine chop because my kids prefer that)
1/2-1 tsp garlic salt
1/2-1 tsp season salt
(using 1 tsp of both is kind of salty the first day...but perfect after
being in the fridge over night and of course eating it for lunch the next day)

I eat these in iceberg lettuce leaves (which is not counted in the macros)
Some of my family eat them in lettuce and some eat them 
on small croissants that I get at the grocery store. 

Oh so good! And so easy!!

Thursday, January 4, 2018

Pumpkin Pie Fat Bomb Recipe!

After losing a total of 136 lbs,
76 of those lbs were lost by following the Dukan Diet,
which is high protein, low carb, low fat,
I was getting to a point where I was needing to figure out 
how to eat for the rest of my life.  I was getting bored
with all the protein. It was an awesome diet and it was just what 
I needed to finally lose the weight that I had been carrying most
of my life.  It worked fast and allowed me to each as much protein
as I wanted, so I never had to worry about being hungry. 

So I tried adding back in some carbs...Wow Nelly!!!
My body was not very happy with that. I started to gain weight.
My joints would ache, my muscles felt sore and fatigued.
What the heck was I going to do?
I mean, come on, the only food group to add back in is fat
and I'm a nurse and I have always been taught that 

A friend introduced me to a way of life called Keto
or ketogenic diet/ketosis/high fat low carb.
I love it!! It is just what I needed to keep the weight off
and to maintain the weight that I had lost. 
I have actually lost 7 more pounds
since changing over to ketosis!
Of course, being a nurse,
I read multiple books written by doctors
to learn all that I could to get my body into ketosis.

I've spent the last few months adapting my favorite recipes
to be high fat, low carb, mod protein. (HFLC)

Getting enough fat into my diet was sometimes difficult
until I learned about the world of fat bombs.
It is a way of getting enough fat into your system to get your 
body into ketosis or to help you stay in ketosis.

Here is one of my most favorites!!
Pumpking Pie Fat Bomb!
Seriously 60 g Fat and 5g of Carbs (3g net carbs)
for the entire recipe! 
I can never actually eat the whole thing at one time
because I get so full.
But it saves easily in the fridge, covered.
I usually come back for it later in the day 
or the next day because I love it that much!

Pumpkin Pie Fat Bomb
60g Fat  |  5g Carbs

3/4 c Heavy Cream - find a brand with zero carbs like Meadow Gold
1/4 c canned pumpkin
1/2-1 Tbsp pumpkin pie spice (per your flavor preference)
2-3 Tbsp erythritol or any other no calorie sweetner you prefer

1. Add all the ingredients to a small bowl. Using a hand mixer, beat on high (I start on low and work my way up so I don't splatter it all over my kitchen) until it resembles whipped cream. If you over beat, it gets a buttery texture. It isn't bad like that, just depends on your likes. 

2. Place it in a piping back with large star tip and pipe into ramekin jars.  Or do like me and get out a spoon and eat it straight from the bowl!

Look out for many more keto recipes to come!!
Tuesday, December 5, 2017

Keto Chicken Lettuce Wraps Recipe {Low Carb}

This is seriously one of the favorite recipes in my house. 
My sister has even begged me to make it for her :)!

Listen, I am all about one pot recipes...or one wok in this case.
I'm over hear cracking myself up with my one wok joke!
I hate when recipes use multiple pans
and then I end up with a serious sink full of dirty dishes.
And even with a slightly lame chore chart
made of post it notes on the fridge,
it always seems like it is my husband and me who are doing
the dishes...again!! 
I digress! Let me get back to the fact that I am all about using 
one pot to make a meal so that I have less to wash.

This happens to be a family favorite.
I've made this meal for years, but recently
I've learned to not be afraid of fats any more! 
I lost a lot of weight by eating high protein, low carb, low fat.
But I couldn't sustain that.  And every time I added in more carbs,
I'd get puffy, the numbers on the scale would creep up, 
and I felt super crappy!
What was a girl to do...cause seriously, you can't add in fat!
I'm a nurse for crying out loud, I'd learned in school 
all the dangers of eating fats!
Thanks to a friend who helped me learn 
all about healthy fats.
And guess what, I've actually lost more since adding in fats!! 
Its kind of awesome.

If you are looking for my low fat version you can find it here!
And i'm not gonna lie,
I've gotten even lazier as a cook since writing that recipe!

I need things to be easier, quicker!
Being a working mom, having teenagers, running a business, and teaching jazzercise classes, I swear sometimes I don't have time to even breath!
Okay, serious over exaggeration there.
But truly, this keto version you will see
I'm using things like dried minced garlic,
I just bought the kind from Costco
or you can use McCormick's. 
Here's where I should put the emoji 
of the girl smacking her forehead!!

Since you don't really care about any of that
and really just came to 
Chubby for too long
to get this recipe...let me get to it!

Can I add one more thing...I make such a gigantic batch
not because I have a million children or anything
but because it is awesome as leftovers! I think even better!
I always make it on a night before I work so that I can 
have yummy leftovers while working my 12 hour shift!
Gotta have a good lunch when you work those kind of hours!!

Keto Chicken Lettuce Wraps
makes 8 servings, two lettuce cups, well filled or 4 small 
216 calories/15g fat/5 carbs (4 net)/16 protein

2 Tbs oil, coconut/vegetable/your choice
1 1/2 lbs of ground chicken
1 bell pepper, any color, diced
1 tsp minced dried garlic
1 tbsp Chinese Five Spice
1 tbsp ginger (less if you don't love ginger)
8 scallions, chopped
1 8 oz. can water chestnuts, drained and chopped
1/4-1/2 liquid amino (You can substitute with soy sauce. I chose this because liquid amino has less carbs than soy sauce and on keto I pay close attention to my carbs)
2 Tbsp Sesame Oil
1 head iceberg lettuce
hoisin sauce to garnish

1. Heat 2 tbsp oil in wok 

2. Add chopped peppers and garlic and cook until slightly tender
about 3-4 minutes
3. Add 1 tbsp of Chinese 5 Spice and ginger, coat vegetables with spices.
4. Add ground chicken, break up chicken with wooden spoon and cook until chicken is cooked thoroughly.

5. Add scallions, water chestnuts, and liquid amino. Stir and cook for 2-3 minutes. Start with the 1/4 c of liquid amino and add more as desired.
6. Add 2 Tbsp sesame oil and stir. Do not add this until the last minute because the heat evaporates the oil and you lose some of the goodness. Maybe that's an old wives tale, or maybe I'm spreading lies...I don't think so though. I promise, it makes it so much better! Sesame oil is like liquid crack!! 

7. Place a large spoonful of chicken into a lettuce leaf and top with a dollop of hoisin sauce. (There are a fair amount of carbs in hoisin sauce, so I leave it off, but my family piles it on!)

Hope you enjoy it!!
I almost forgot the most important part...the nutrition facts!
This is calculated from myfitnesspal!

Monday, December 4, 2017

Healthy December Challenge {FREE PRINTABLE}

Let's just call out the elephant in the room...


and I'm issuing a December challenge.
I'm always slightly behind...better late than never right!

I really don't want to spend December undoing 
all my healthy goals, but I don't want to miss out on some of 
my favorite traditional treats of the season.

I think that these goals need to be so personal
to our specific needs and challenges.

Sugar is a serious struggle...I'm truly addicted.
So I need to be careful about the amount of sugar 
that I allow into my diet during this holiday season. 

One goal I know I will make is to exercise 5 days a week!

I decided to make another "sticker chart" 
to help us track whatever goal we decide to make. 
I made one that is very Christmas themed 
and one that is more winter themed!

Follow me on Facebook and join me in living 
a more healthy life this December!

Link to download from my google drive:

Thursday, November 2, 2017

No Sugar Challenge until Thanksgiving!

Do you want to join me 
for a no sugar challenge starting now
until Thanksgiving Day?

Here is a "sticker chart"
where you can track your progress!

Here is a link to download it from google drive!

Here's to not gaining the holiday pounds!!

Thursday, January 21, 2016

Twofer Thursday - Two Protein Shake Recipes!!

Have you heard of twofer tuesday...
well I'm declaring today twofer thursday :)!

I have two Protein Shake Recipes for You!

First one!

Did you ever go to Jamba Juice
when they had a smoothie called
Peanut Butter Mood!
It was a family favorite.
They stopped making it so we had to figure it out at home!
This is my kids
after school snack! 

I love my Blendtec
because it makes whipping up Protein Shakes a total cinch!

Peanut Butter Chocolate Protein Shake
1 cup milk
2-4 TBS Peanut Butter 
(less calories use the 2 TBS, but if you want a more
peanut buttery flavor go with the 4)
1/3 of a banana (we keep a bunch in the freezer)
1 Scoop Vanilla or chocolate protein powder
1 TBS Cocoa powder (if using vanilla protein)
2 tsp stevia
handful of ice

Throw all of it in the blender and blend!
Add more ice for thicker shake!

One more recipe. 
This is what I make for me!
If you are following the Dukan Diet
this is perfect on a protein only day.

It is similar to a chocolate frosty,
only better for you!

Chocolate Protein Shake
1 cup fat free milk
1 scoop protein powder
1 TBS cocoa powder
1-2 tsp stevia
handful of ice

Place all ingredients in the blender 
and blend!

Do you want to know my dirty little secret!

I make my kids the above
Peanut Butter Chocolate Protein Shake.
I don't wash the blender jar.
I just make my 
Chocolate Protein Shake
in that same jar.
There is just enough peanut butter
on the sides
that I get a hint of peanut butter
without the calories!

So sneaky, huh!!

I hope you enjoy!

You might also like this

i will
i am strong
i can take time for me, that is okay
i am beautiful, inside and out
i CAN find time to eat a healthy balanced diet
i am not less of a person if my house is messy
i can do anything i put my mind to

Wednesday, January 20, 2016

Healthy, yet Super Yummy, Shepherd's Pie Recipe!

Did you grow up on 
Shepherd's Pie?
We actually called it hamburger pie in our house.

I remember as a kid,
we had to eat what my mom served for dinner.
I hated the meat portion of hamburger pie.
I would only scoop out the mashed potatoes
onto my plate.
I didn't even want the juices of the meat sauce
to be touching my potatoes. 
That would totally taint them.

Luckily as I got older,
my tastes changed.
Amazingly, my kids have never had issues 
with hamburger pie and this is a favorite in our house.

My moms recipe was made with 
hamburger, canned tomato soup and french cut green beans.
When I started the Dukan Diet,
I wanted to change up the recipe so that I 
could eat it as well.
My family actually prefers the new recipe.

(Insert super duper ecstatic mama right here!!)

This is a very easy recipe,
kind of a throw together!

Shepherd's Pie Recipe
1 lb. ground turkey, cooked and crumbled
garlic salt to taste
1 28 oz can tomato puree or crushed tomatoes
(or 14 oz can of each)
1 14 oz can of french cut green beans
1 TBS McCormick's Pinch Perfect Italian Salt Free Seasoning
(if you can not find this, it is combination
of marjoram, thyme, rosemary, savory, sage, oregano, and basil)

Brown the turkey, add garlic salt to taste while cooking.
When fully cooked, add green beans, tomato, and seasoning.
Mix well, cook until warm.

Serve topped with mashed potatoes,
or eat alone. I leave off the potatoes and love it a ton.

Mashed Potatoes-
(If you have a recipe you love, go for it...
this has no measurements,
we just keep adding things til we get the right flavor)

I use red potatoes, quarter or smaller
(I love red potatoes because I don't peel them,
I just mash the peels right in and my kids love it.
Adds extra fiber)
cream cheese
garlic salt

Boil the potatoes until fork tender. 
Because I cut them pretty small, they usually 
cook in about 25 minutes.
I used about 15 small red potatoes,
1 cube of butter,
8 oz cream cheese,
Milk (I add about 2 TBS at a time so it doesn't get too thin,
my family likes their potatoes chunky)
and garlic salt and pepper to taste.

I actually double this recipe.
I have a large family and we also love this as leftovers.

Here are my cubed potatoes getting ready to be potatoes.

Because I double this recipe, I use one 28 oz can of 
crushed tomatoes and one of tomato puree.
I really like the combination of both!

People ask me if they can substitute 
fresh green beans instead of canned.
but I use canned because the french style 
kind of melts into the sauce
and my kids are totally willing to eat them.
But do what you prefer.

This is the seasoning.
It is great.
I am sure there other Italian seasonings
that would work great as well.

 I love any recipe that I can make in one pan.
I just use my big wok/extra large fry pan
cook my meat and then add the rest. 
Seriously easy! 

My mom would always put the potatoes
in a ring around the outside of an oval pan.
Then she would fill the inside with the meat.
She would then bake it at 350 degrees
for about 20-25 minutes.
When I was a newlywed,
we even topped the potatoes with 
shredded cheese before we would bake them.
That did bad things to our waistlines.
Now, I leave them separate.
(I can't believe I am showing you my messy
stovetop and counter ;) )
My family can then take the ratio
of potatoes to meat that they would like.

I hope you enjoy this 
super yummy
easy to make dinner!

i will
i am strong
i can take time for me, that is okay
i am beautiful, inside and out
i CAN find time to eat a healthy balanced diet
i am not less of a person if my house is messy
i can do anything i put my mind to